Directions

Preheat oven to 425°F. Line a rimmed baking sheet with a Silpat (silicone mat) or parchment paper, and set aside.

Cook the bacon, in a nonstick frying pan or in the oven, until crisp
but not burned. Blot with paper towels to remove excess bacon fat, and
cut the bacon into small dice.

Add the bacon to a large mixing bowl with all of the remaining ingredients except the salt.

With your hands, mix just until the ingredients are incorporated evenly; do not overmix.

In the same frying pan in which you cooked the bacon, sauté a
tablespoon of the meatball mixture until browned on both sides. Taste,
and add salt to the meat mixture if needed. (Never taste raw turkey!)

Use a small ice cream scoop with a release (called a disher), or a
tablespoon, to form the meatballs into 1-inch size. (Or, use a larger
scoop to form 2-inch meatballs.) Place on the prepared baking sheet.

Bake for 18 minutes. Serve hot or at room temperature, in a pita, just like a bacon, lettuce and tomato sandwich.